Amino acid sequence of wheat flour arabinogalactan-peptide, identical to part of grain softness protein GSP-1, leads to improved structural model

Please use this identifier to cite or link to this item: http://hdl.handle.net/1942/2594

Title:	Amino acid sequence of wheat flour arabinogalactan-peptide, identical to part of grain softness protein GSP-1, leads to improved structural model
Authors:	Van den Bulck, K Loosveld, AMA Courtin, CM Proost, P Van Damme, J Mort, A ROBBEN, Johan Delcour, JA
Issue Date:	2002
Publisher:	AMER ASSOC CEREAL CHEMISTS
Source:	CEREAL CHEMISTRY, 79(3). p. 329-331
Notes:	Katholieke Univ Leuven, Food Chem Lab, B-3001 Louvain, Belgium. Katholieke Univ Leuven, Lab Mol Immunol, B-3000 Louvain, Belgium. Limburgs Univ Ctr, Biomed Res Inst, B-3590 Diepenbeek, Belgium. Oklahoma State Univ, Dept Biochem & Mol Biol, Noble Res Ctr 246, Stillwater, OK 74078 USA.Van den Bulck, K, Katholieke Univ Leuven, Food Chem Lab, Kasteelpk Arenberg 20, B-3001 Louvain, Belgium.
Document URI:	http://hdl.handle.net/1942/2594
ISSN:	0009-0352
e-ISSN:	1943-3638
DOI:	10.1094/CCHEM.2002.79.3.329
ISI #:	000175629300001
Category:	A1
Type:	Journal Contribution
Validations:	ecoom 2003
Appears in Collections:	Research publications

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